One 12 oz. compostable Biotre bag.
Ixban is the collective name for a specific group of 8 smallholder farmers in the San Pedro Necta municipality of Huehuetenango. Given the high altitude, coffees from this region mature a bit later in the season - spanning from early main harvests in February to late main harvests towards the end of April. We’ve fallen in love with coffees from Huehuetenango for this very reason. The slow cherry maturation and high altitudes, especially compared to other regions of Guatemala, equates to a flavor profile that is more densely saturated with fruit forward acidity and intense sweetness.
We’ve purchased all of our Guatemalan coffees again this season with the help of Luis Pedro Zelaya Zamora (LPZZ) and the amazing team at Beneficio Bella Vista. LPZZ is somewhat of a celebrity in the world of Guatemalan coffee; he is the fourth generation of his family to be working in the coffee business. For many years, the main focus was straightforward commercial coffee production and export. However, since the early 2000s, LPZZ grabbed the wheel and has been successfully turning the focus towards speciality coffee and small microlots. Year after year, they do a tremendous job of choosing the best lots from the best producers in the area. Bella Vista purchases this coffee through their friend, Byron Benavente, who helps outsource coffees for them in Huehuetenango. Byron has played an integral part in improving Ixban’s agricultural management and processing practices at their small wet mill. Each year, Bella Vista has been noticing small quality improvements in addition to increased engagement as a group and a collaborative push towards producing the best coffee possible. Operations in this region are smaller and family driven; thus, the bulk of sorting and processing is usually done in homes with the help of the whole family. We were happy to discover that this particular lot we selected when visiting Bella Vista in March of 2018 is comprised of one man’s coffee - Carlos Lopez Ramirez. The coffee from Carlos Ramirez is de-pulped using a manual crank machine, and it undergoes a 48 hour fermentation. The coffee is then dried on patios, and the parchment is delivered to Bella Vista for additional sorting, dry milling, and preparation for export.
Our selection from Don Ramirez this year is truly stunning! Equally complex and as it is versatile. The overall feel of this coffee is rich and comforting, boasting a sticky brown sugar and chocolate brownie-like sweetness. The acidity is juicy but balanced, revealing a myriad of dense and winey fruit flavors. We’re tasting: vanilla, dark chocolate, brown sugar, raspberry, strawberry, cherry, grape, orange.